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Vegetable and ricotta stack
Vegetable and ricotta stack
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 1 large eggplant, trimmed and cut into 5mm-thick slices
  • 1 large red capsicum, seeded and cut into thick strips
  • 2 zucchini, trimmed and cut into 1cm-thick diagonal slices
  • 4 field mushrooms, cut into 1cm-thick slices
  • salt and cracked black pepper
  • 4 slices woodfired bread
  • 300g ricotta, roughly crumbled
Instructions:
  • Preheat your oven to 150°C. Heat a stovetop chargrill over medium-high heat and spray with oil. Season eggplant, capsicum, zucchini, and mushrooms with salt, pepper, and a bit of extra oil. Grill until nicely charred and tender in batches. Keep warm in the oven on a tray lined with baking paper.
  • Coat the bread with a light mist of oil spray and grill until nicely charred.
  • Arrange the bread on serving plates. Pile the vegetables on top, sprinkle with crumbled ricotta. Drizzle with olive oil, balsamic vinegar, and season with salt and cracked black pepper. Serve promptly with black olive tapenade on the side if preferred.

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